Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release.

ABSTRACT: Aging is crucial for enhancing the flavor quality of Baijiu. This study investigated soy sauce aroma type Baijiu, analyzing 76 base liquor samples from 15 years (2010-2024) using gas chromatography-mass spectrometry (GC-MS) to quantify 77 volatile compounds. Results revealed that during aging, esters generally showed a decreasing trend, while acids, alcohols increased. Combined with results of multivariate analysis, ethyl lactate was selected for further study due to its greatest absolute change in concentration. Using headspace solid-phase microextraction combined with GC-MS, it was demonstrated that ethyl lactate inhibits the release of 28 aroma-active compounds, with this effect varying by chemical class and being less pronounced for short-chain acids. Quantum chemical calculations reve

SUBMITTER: Zhao T 

PROVIDER: S-EPMC12767710 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature